Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety
| Autor: | Renata Celi Lopes Toledo, José Humberto de Queiroz, João Paulo Viana Leite, Maria Inês de Souza Dantas, Francine Apolonio Santana, Sônia Machado Rocha Ribeiro, Natalia Medina Ramírez, Letícia Monteiro Farias, Hércia Stampini Duarte Martino |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Antioxidant Traditional medicine Chemistry medicine.medical_treatment Extraction (chemistry) food and beverages Decoction 04 agricultural and veterinary sciences complex mixtures 040401 food science High-performance liquid chromatography Sensory analysis acceptance antioxidant activity leaf tea mangiferin mango stability 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Mangifera Mangiferin Food Science |
| Zdroj: | Beverages; Volume 2; Issue 4; Pages: 33 |
| ISSN: | 2306-5710 |
| DOI: | 10.3390/beverages2040033 |
| Popis: | Mangiferin is present in various parts of Mangifera indica L. and has proven biological activities, such as antioxidant capabilities. The aim of this work was to evaluate the chemical composition of teas prepared from M. indica leaves, their potential use as a source of mangiferin and their total phenolic compounds. Teas were prepared with young and mature leaves of M. indica at three (medicinal plant: solvent) ratios utilizing three different preparation techniques. The mangiferin content was analyzed via high-performance liquid chromatography (HPLC). The tea with the highest mangiferin content was characterized for its total phenolic content and antioxidant activity. The oxidative stability was also evaluated by quantifying mangiferin, total phenolics and antioxidant activity using two preservation treatments for 0, 24 and 48 h. Sensory analysis was performed to measure the acceptance of the tea. The type of leaf, preparation technique and concentration influenced the mangiferin content in the teas. The highest concentration of mangiferin was obtained through decoction at a 5% (w/v) medicinal plant concentration. This tea exhibited stability up to 48 h after preparation under both preservation treatments and provided a positive sensory acceptance for consumers with flavors added. In conclusion, teas made from M. indica leaves have great potential as sources of mangiferin and phenolic compounds. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|